I've used WLP 530 in cider quite a bit, and it's killer. Fruity, but not overbearing, and not too acidic. BE-256 is a close dry substitute, but the Belgian strains seem to express well with simple sugars. @Coookies58 Super cool that you got more clove from T-58! You'd think that it would be the opposite and you'd get more clove out of Belle Saison! That's something I'll have to play with!
Yeah. It wasn’t overwhelming but more prominent than with Belle Saison. Belle saison doesn’t produce a ton of eaters in cider in my experience. It just makes a tasty cider. The T-58 definitely had a stronger character.
This year I’ve fermented 26 gallons so far. I’m only using two yeast varieties- Imperial Bubbles and Imperial Napoleon ( a Belgian saison).
I love how my ciders have been turning out with it. They drop clear very quickly taste ready after a few months in carboy. They add a complexity and depth that’s hard to explain. It’s not very “saisony”, if you’re expecting the strong phenolic character that it produces from beer wort.
It is a diastaticus positive yeast so I ferment in dedicated buckets to keep it away from my normal beer equipment.
I've had good results with Belle Saison. It is known to produce a lot of glycerol, which fills out your palate and improves mouthfeel. This helps on a dry cider when there's no complex long-chain sugars like there is in beer wort